Italian Pork Style Meatballs - Vegan, Gluten Free, Low FODMAP
These were inspired by some incredible meatballs I ate in Venice over a decade ago...add more nutmeg if you aren't scared by the flavour combination - it is delicious!
Suitable for the FODMAP elimination phase.
Total time: 20 minutes
Serves: makes approximately 20 balls of 1 inch (enough for four portions)
Ingredients:
1 block smoked tofu, crumbled
1 block plain tofu
3 tbsp water
3 tbsp gluten free flour
1/3 -2/3 tsp nutmeg
1 tsp oregano
Salt and pepper to taste
Gluten free breadcrumbs, approximately 1/2 cup
Blend together the plain tofu and water until smooth (add more water if needed, this will depend on your tofu and blender). In a large mixing bowl, mix together the blended tofu, crumbled tofu, flour, nutmeg, oregano, and salt and pepper. Then add gluten free breadcrumbs until the mixture comes together and you can knead it. For me, this was about 1/2 cup, but again, it will vary depending on your tofu and how much water you had to use. At this stage, roll into balls approximately 1 inch in diameter, and fry in garlic oil until browned.
Goes very nicely with both creamy and tomato based sauces.
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